Scorching Sugar
Member
The instructions on the recipe say pitch at 55, the instructions on the yeast say 70 - 75. It's a copenhagen lager yeast from white labs. It's my first attempt at a lager.
homebrewer_99 said:I've read you'll also want to get your brew down to the fermenting temp prior to pitching.
david_42 said:I have this strange idea that the yeast growers know what is best for yeast growth and brewers know what is best for the beer. The only way to deal with this is to pitch at 70F, let the yeast grow and when they start fermenting (AKA making beer), lower the temperature to the fermentation range (50-55).
I'm with pitching at room temp, letting it do its thing for 24 hours then setting into the cold.Evan! said:Hey, I'm putting this one on YOU guys. Yes, I'm talking to you, HBT members. I put out a poll asking whether one should drop it to fermentation temps right away, or let fermentation start...and by an overwhelming margin, you so-called "Elitist Ass-C*nts" told me to pitch at room temp (regardless of whether a starter was involved), wait for visible signs of fermentation, and THEN drop temps to lagering range.
Papazian also instructed same.
Now you tell me to drop temps BEFORE visible signs are evident? Pssshaw! Cain't trust NOONE, dammit!
Seriously, I guess this'll never be solved...but we'll see how my method works out for me. I really don't think there's gonna be a whole lot of difference...
glibbidy said:There are different schools of thought on this, from cold pitching, to pitching at ale temps, and waiting til fermentation starts then crashing the temps to lager fermentation temps.
What I have concluded is that one should pitch a very generous lager yeast starter at lager yeast fermentation temps.
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